World's Best Pizza Dough Recipe

Thursday, 29 May 2014

Maybe a slight exaggeration there, but it is still the best I have ever had!

This is probably the most used recipe in the Homespun kitchen. We have pizza at least once a fortnight, sometimes once a week. The recipe I used to use was a great tasting base but frankly it was hard work, a tough dough to knead and it had to be rolled out with a rolling pin. But this one is lovely and 'soft'. I can knead it with one hand if needed (ha ha) and it is just fingered pressed onto the trays.

Method
Place flour, yeast and sugar in a large mixing bowl and give a little mix until ingredients are combined. Add salt, olive oil and 1 cup of warm water and mix, adding additional water if needed. Knead for 10 (ish) minutes or until elastic and smooth. Place in a lightly oiled bowl and cover with a clean, damp cloth.

Leave for 30 minutes, or until doubled in size. This part will depend on how warm your kitchen is, if it is a bit chilly it may need a little longer. Punch down and knead until it is about the same size as it was before the rise.

Your dough is now ready!

Just press out onto lightly oiled trays. This makes two large pizzas or you can use to make smaller ones.

Cover with your desired toppings and pop into an oven preheated to 230 degrees celsius for around 10 minutes.

I originally found this recipe here, but I have omitted a couple of bits to make it easier. I'll post some of our favourite toppings another day.